Lemongrass Roast Chicken

Ingredients

• ¼ cup fish sauce
• 1 Tbs. finely chopped garlic
• 2 Thai bird chiles or other hot fresh chiles, cored and seeded
• 4 Tbs. granulated sugar
• 1 whole chicken (3 to 4 lb.), rinsed and patted dry
• 1 Tbs. crushed red pepper flakes
• 1 Tbs. soy sauce
• + 12 more ingredients
• • 4-½ tsp. fish sauce
  • 1 tsp. chile paste
  • 2 Tbs. granulated sugar
  • ¼ cup water
  • 2 Tbs. fresh lime juice, with pulp
  • 2 Tbs. finely chopped fresh ginger
  • 1-½ tsp. kosher salt
  • 2 cloves garlic
  • 1 Tbs. vegetable oil
  • 2 Tbs. finely chopped fresh cilantro
  • 2 Tbs. finely chopped shallots
  • ½ cup finely chopped lemongrass (3 or 4 stalks)

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking